- ⅔ cups unsalted butter; softened
- ⅔ cups granulated sugar
- ½ cup dark brown sugar; firmly packed
- 1 large egg
- 1 teaspoon vanilla
- ¾ cups all-purpose flour
- 1¼ cups quick oatmeal; raw
- 1 cup raisins
- 1 cup pecan pieces
- Preheat oven to 325ºF.
- Lightly grease two 17-inch-by-14 inch cookies sheets.
- In a large bowl of electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy.
- Reduce mixer speed to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended.
- Stir in raisins and nuts.
- Drop heaping tablespoonfuls of dough 2½ inches apart onto prepared sheets.
- Bake 1 sheet at a time in a preheated oven for 17 minutes or until edges of cookies are lightly browned and tops look dry.
- Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.
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